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Coconut Almond Cream Pie




Source of Recipe


Eagle Brand®


List of Ingredients




1 1/3 cups plus 1/2 cup flaked coconut
1 cup almonds, toasted and finely chopped
3 tablespoons margarine or butter, melted
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
4 egg yolks
1/2 cup water
1 teaspoon almond extract or 2 tablespoons almond-flavored liqueur
1 (4-serving size) package vanilla flavor pudding mix (not instant)
1 (8-ounce) container sour cream, at room temperature
Whipping Cream, whipped


Recipe



Preheat oven to 325º.
Combine 1 1/3 cups coconut, chopped almonds and margarine; press firmly on bottom and up side to rim of 9-inch pie plate to form crust. Bake 20 minutes. Cool.
In heavy saucepan, beat Eagle Brand® with egg yolks. Add water, extract and pudding mix; beat until well blended.
Over medium heat, cook and stir until thickened and bubbly. Cool 15 minutes.
Beat in sour cream. Stir in remaining 1/2 cup coconut.
Pour into prepared crust; cover. Chill thoroughly. Top with whipped cream. Garnish as desired. Refrigerate leftovers